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    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    Today roasted mixed vegetables! This recipe is great all year long, but I like serve it aside grilled meat or egg frittata in my garden enjoying a summer dinner with my friends. At this time, I choose my preferred vegetables and cheese, but it’s possible change ingredients as you prefer. Provencal herbs give a particular taste at this roasted mixed vegetables, I love them so much!

    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    provencal-baked-vegetables

    • 9 little potatoes (red,golden, purple)
    • 10 oz (280 g) white mushrooms
    • 1 red bell pepper
    • 1 little green zucchini
    • 10 cherry tomatoes mixed colors
    • 1 little summer squash
    • 5 shallots
    • 1 eggplant
    • 2 tbsp Provencal herbs
    • 8 tbsp extra virgin olive oil
    • 5 oz (140 g) smoked mozzarella
    • ½ tsp black pepper
    • to taste table salt

    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    FIRST STEPS

    First, pre-heat the oven on 400° F

    Now, rinse all the vegetables. Cut potatoes into quarters. Peel shallots and cut them into quarters. Cut bell pepper into half, then discard all the seeds and reduce into pieces. Reduce eggplant, zucchini and summer squash into dices ½ inches side. Finally, cut mushrooms into quarters.

    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    INTO THE OVEN

    Pour all the vegetables into a bowl, then season with olive oil, salt, black pepper and Provencal herbs. Pour the vegetables without overlapping into a tray lined with parchment paper. Finally, bake at 400° F about 40 mins until the vegetables are well cooked, but not mushy.

    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    ROASTED MIXED VEGETABLES

    Meanwhile the roasted mixed vegetables are baking into the oven, grate smoked mozzarella (scamorza). When the vegetables are ready, pour them into a smaller tray lined with parchment paper, pouring grated cheese between vegetables layer. Finish the tray with a generous sprinkle of smoked mozzarella.

    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    BROILING AND SERVING

    Broil the tray until the vegetables and cheese are golden brown, then serve very hot!

    ROASTED MIXED VEGETABLES with provencal herbs and cheese

    TAKE A LOOK AT THIS

    TOMATOES PARMIGIANA with eggplants and smoked mozzarella

    TOMATOES PARMIGIANA with eggplants and smoked mozzarella

    PRINTABLE VERSION

    ROASTED MIXED VEGETABLES with provencal herbs and cheese
     
    Print
    Prep time
    10 mins
    Cook time
    50 mins
    Total time
    1 hour
     
    Today roasted mixed vegetables! This recipe is great all year long, but I like serve it aside grilled meat or egg frittata in my garden enjoying a summer dinner with my friends. At this time, I choose my preferred vegetables and cheese, but it’s possible change ingredients as you prefer. Provencal herbs give a particular taste at this roasted mixed vegetables, I love them so much!
    Author: Filippo Trapella - philosokitchen.com
    Serves: 4
    Ingredients
    • 9 little potatoes (red,golden, purple)
    • 10 oz (280 g) white mushrooms
    • 1 red bell pepper
    • 1 little green zucchini
    • 10 cherry tomatoes mixed colors
    • 1 little summer squash
    • 5 shallots
    • 1 eggplant
    • 2 tbsp Provencal herbs
    • 8 tbsp extra virgin olive oil
    • 5 oz (140 g) smoked mozzarella
    • ½ tsp black pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      First, pre-heat the oven on 400° F
      Now, rinse all the vegetables. Cut potatoes into quarters. Peel shallots and cut them into quarters. Cut bell pepper into half, then discard all the seeds and reduce into pieces. Reduce eggplant, zucchini and summer squash into dices ½ inches side. Finally, cut mushrooms into quarters.
    2. INTO THE OVEN
      Pour all the vegetables into a bowl, then season with olive oil, salt, black pepper and Provencal herbs. Pour the vegetables without overlapping into a tray lined with parchment paper. Finally, bake at 400° F about 40 mins until the vegetables are well cooked, but not mushy.
    3. ROASTED MIXED VEGETABLES
      Meanwhile the roasted mixed vegetables are baking into the oven, grate smoked mozzarella (scamorza). When the vegetables are ready, pour them into a smaller tray lined with parchment paper, pouring grated cheese between vegetables layer. Finish the tray with a generous sprinkle of smoked mozzarella.
    4. BROILING AND SERVING
      Broil the tray until the vegetables and cheese are golden brown, then serve very hot!
    5. ROASTED MIXED VEGETABLES with provencal herbs and cheese
    3.5.3208

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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